Development of a Specific Lexicon to Describe Sensory and Textural Characteristics of Olive Paté
Olive paté is a traditional Italian food typical of the Mediterranean diet, derived from debittered, pitted, and crushed table olives. Currently, there is no sensory standard for the quality of the product. In this research, a specific lexicon and an innovative profile sheet for sensory analysis of...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/21/11745 |
| _version_ | 1797632225245659136 |
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| author | Barbara Lanza Martina Bacceli Nicola Simone |
| author_facet | Barbara Lanza Martina Bacceli Nicola Simone |
| author_sort | Barbara Lanza |
| collection | DOAJ |
| description | Olive paté is a traditional Italian food typical of the Mediterranean diet, derived from debittered, pitted, and crushed table olives. Currently, there is no sensory standard for the quality of the product. In this research, a specific lexicon and an innovative profile sheet for sensory analysis of olive paté have been developed and tested to fill the gap. The list of descriptors was set in terms of negative sensations, olfactory/gustatory sensations, and kinaesthetic attributes. The assessors of a professional panel were first trained with and then used the profile sheet to characterize 40 olive paté commercial samples from five different <i>Olea europaea</i> L. cultivars. From a sensorial point of view, Nocellara del Belice paté was perceived as the saltiest, Nocellara etnea as the bitterest, and Hojiblanca and Bella di Cerignola were the most balanced and characterized on the olfactory/gustatory level. In terms of texture, Hojiblanca paté is the most consistent and grainiest. To support and verify kinaesthetic descriptors, textural analysis by back extrusion was performed. Through the agglomerative hierarchical analysis, the various paté showed a clear clusterization into two clusters: Nocellara del Belice-Itrana and Hojblanca-Nocellara etnea-Bella di Cerignola. The results obtained showed the validity of the profile sheet to correctly assess the different products. |
| first_indexed | 2024-03-11T11:33:55Z |
| format | Article |
| id | doaj.art-b1af31b373e149e7be83ed2cccbdefff |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T11:33:55Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-b1af31b373e149e7be83ed2cccbdefff2023-11-10T14:58:35ZengMDPI AGApplied Sciences2076-34172023-10-0113211174510.3390/app132111745Development of a Specific Lexicon to Describe Sensory and Textural Characteristics of Olive PatéBarbara Lanza0Martina Bacceli1Nicola Simone2Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), I-65012 Cepagatti, ItalyCouncil for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), I-65012 Cepagatti, ItalyCouncil for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), I-65012 Cepagatti, ItalyOlive paté is a traditional Italian food typical of the Mediterranean diet, derived from debittered, pitted, and crushed table olives. Currently, there is no sensory standard for the quality of the product. In this research, a specific lexicon and an innovative profile sheet for sensory analysis of olive paté have been developed and tested to fill the gap. The list of descriptors was set in terms of negative sensations, olfactory/gustatory sensations, and kinaesthetic attributes. The assessors of a professional panel were first trained with and then used the profile sheet to characterize 40 olive paté commercial samples from five different <i>Olea europaea</i> L. cultivars. From a sensorial point of view, Nocellara del Belice paté was perceived as the saltiest, Nocellara etnea as the bitterest, and Hojiblanca and Bella di Cerignola were the most balanced and characterized on the olfactory/gustatory level. In terms of texture, Hojiblanca paté is the most consistent and grainiest. To support and verify kinaesthetic descriptors, textural analysis by back extrusion was performed. Through the agglomerative hierarchical analysis, the various paté showed a clear clusterization into two clusters: Nocellara del Belice-Itrana and Hojblanca-Nocellara etnea-Bella di Cerignola. The results obtained showed the validity of the profile sheet to correctly assess the different products.https://www.mdpi.com/2076-3417/13/21/11745<i>Olea europaea</i> L.olive patésensory analysistexture analysisprofile sheet |
| spellingShingle | Barbara Lanza Martina Bacceli Nicola Simone Development of a Specific Lexicon to Describe Sensory and Textural Characteristics of Olive Paté Applied Sciences <i>Olea europaea</i> L. olive paté sensory analysis texture analysis profile sheet |
| title | Development of a Specific Lexicon to Describe Sensory and Textural Characteristics of Olive Paté |
| title_full | Development of a Specific Lexicon to Describe Sensory and Textural Characteristics of Olive Paté |
| title_fullStr | Development of a Specific Lexicon to Describe Sensory and Textural Characteristics of Olive Paté |
| title_full_unstemmed | Development of a Specific Lexicon to Describe Sensory and Textural Characteristics of Olive Paté |
| title_short | Development of a Specific Lexicon to Describe Sensory and Textural Characteristics of Olive Paté |
| title_sort | development of a specific lexicon to describe sensory and textural characteristics of olive pate |
| topic | <i>Olea europaea</i> L. olive paté sensory analysis texture analysis profile sheet |
| url | https://www.mdpi.com/2076-3417/13/21/11745 |
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